You should identify the hazards associated with your business. It is best to record them in some way so that you can:

Add to the list over time

Review the list at any time as work processes or your business grows or changes

Record the way you have decided to control or minimise the associated risk – this will also make it easier to ensure that you follow-through on any action necessary to reduce the risks associated with these hazards.

You can prevent most workplace injuries and illnesses if you identify workplace hazards and eliminate or minimise the risks from them.

Controlling (or Miminising) Hazards

Ways to minimise the risks associated with hazards include the following:

Modify work processes or equipment (for example, evaluate safety features when purchasing or replacing equipment)

Ensure that workers use appropriate personal protective equipment and follow safe work procedures.

Once a hazard has been identified, work through the Risk Control Hierarchy to determine the best way of controlling (ie. either eliminating or minimising) the risks associated with that hazard. The Risk Control Hierarchy identifies six different ways of controlling hazards, in order of preference. If the first method in the hierarchy is not feasible, then move on to the second possible method, and so on, until you identify an appropriate means of minimising or controlling the risk for the hazard in question.

An option from higher up the list is always preferred to one lower down the list. In actual practice, however, you may find that a number of these controls may sometimes be used for the same hazard.

The 6 steps in the Risk Control Hierarchy are:

Eliminate the Hazard – or, if that is not possible …

Substitute the Hazards – or, if that is not possible …(i.e. use some other thing or process that is less of a risk to health and safety)

Isolate the Hazard – or, if that is not possible …(i.e. cordon of or isolate the activity or equipment in some way that minimises exposure to harm from it)

Use an Engineering Control – or, if that is not possible …(e.g. put a guard or barrier around it)

Use an Administrative Control – or, if that is not possible …(e.g. develop a procedure or instruction of its use, or train staff in how to go about it)

Cleaning with or handling chemicals (check the MSDS for specific glove requirements)

Work gloves

Handling garbage, doing landscaping, or working in storage areas

Disposable waterproof gloves

Cleaning blood and other body fluids.

Cut-resistant gloves

Cutting and equipment cleaning operations.

Feet

Non-slip footwear

Working in and around kitchens.

Steel-toed boots

Operating landscaping equipment.

Footwear with ankle support

Working outdoors.

Eyes

Safety glasses

For general eye protection.

Safety goggles and face shields

Working with chemicals that may splash.

Consider Personal Protective Equipment (PPE)

Personal protective equipment (PPE) is equipment or clothing worn by a worker to prevent or minimise exposure to specific hazards. Examples of PPE include respirators, gloves, as well as head, eye, and foot protection.

PPE should be your last line of defence. Before considering PPE, try to eliminate or minimise the risks using other means. For example, use less hazardous chemicals or modify work processes or equipment.

Common Hazards in the Hospitality Sector

The following are some common hazards in the hospitality industry as well as some suggestions for how to reduce the risks associated with these hazards.